Sweetgreen Copycat Honey Chicken Bowl (Print Version)

# Ingredients:

→ Chicken

01 - 1 pound chicken thighs, boneless & skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon salt
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon lemon pepper
10 - 1/4 teaspoon black pepper

→ Sweet Potatoes

11 - 1 pound sweet potatoes
12 - 2 tablespoons avocado oil
13 - sprinkle of salt, to taste
14 - sprinkle of black pepper, to taste
15 - 1 to 2 tablespoons cornstarch

→ Quinoa

16 - 1 tablespoon unsalted butter
17 - 1/2 tablespoon minced garlic
18 - 1 cup quinoa
19 - 2 cups chicken broth
20 - 1/2 teaspoon salt

→ Coleslaw

21 - 3 cups red cabbage
22 - 1 cup shredded carrots
23 - 1/2 cup mayonnaise
24 - 1 tablespoon yellow mustard
25 - 1/2 teaspoon salt, to taste
26 - 2 tablespoons apple cider vinegar
27 - 1/4 teaspoon black pepper
28 - 1 tablespoon white sugar or honey

→ Hot Honey Mustard Dressing

29 - 1/4 cup honey
30 - 1/3 cup avocado oil or olive oil
31 - 1/4 cup yellow or Dijon mustard
32 - 3 tablespoons apple cider vinegar
33 - 1 teaspoon red pepper flakes
34 - 1/2 teaspoon salt

→ Crispy Onions

35 - 1/2 large yellow onion, thinly sliced
36 - 1/2 cup buttermilk
37 - 1/2 cup all-purpose flour
38 - sprinkle of salt, to taste
39 - vegetable oil, for frying

# Instructions:

01 - In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend the ingredients together until homogenous and well combined. Set aside until ready to serve.
02 - In a large bowl, combine shredded red cabbage and carrots. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey to create the dressing. Pour the dressing over the cabbage and carrots, tossing everything together until well-coated. Chill in the refrigerator for at least 15 minutes before serving.
03 - Preheat oven to 425°F. Peel and dice the sweet potatoes into bite-sized cubes. Toss the sweet potatoes with avocado oil, a sprinkle of salt, black pepper, and cornstarch until evenly coated. Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 30-40 minutes, until tender and slightly crispy on the outside, flipping halfway through.
04 - Melt butter in a pot over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Add the quinoa to the pot and stir to coat it with the butter and garlic. Pour in the chicken broth and season with salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the quinoa is fully cooked. Turn off the heat but leave covered for another 10 minutes. Remove the lid, fluff with a fork, and set aside.
05 - In a mixing bowl, season the chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Add a light drizzle of olive oil in a skillet over medium heat. Add the seasoned chicken to the skillet and cook for about 6-8 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for 5 minutes. Slice the chicken into bite-sized pieces and set aside.
06 - Thinly slice the yellow onion. Soak the onion slices in buttermilk. In a separate bowl, mix the flour with a sprinkle of salt. Dredge the soaked onion slices in the flour mixture, ensuring they are well-coated. Heat oil in a skillet over medium heat. Fry the coated onion slices for about 6 to 8 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
07 - Start with a base of the cooked quinoa. Add a generous portion of the roasted sweet potatoes on one side of the bowl. Place the sliced chicken next to the sweet potatoes. Add a serving of coleslaw on the opposite side of the chicken. Drizzle the hot honey mustard dressing over the chicken and sweet potatoes. Top the bowl with crispy fried onions for added crunch. Serve immediately and enjoy!

# Notes:

01 - This bowl is inspired by Sweetgreen's Hot Honey Chicken bowl but made at home with wholesome ingredients.
02 - You can prep components ahead of time for quick assembly on busy weeknights.
03 - The dish offers a perfect balance of sweet, spicy, crunchy, and savory elements.

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